Asian Scallops Food

ASIAN STYLE GRILLED SCALLOPS WRAPPED IN BACON

Steps:

• In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration.
• Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half.
• Preheat your grill to a medium heat.
• Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick.
• Place the wrapped scallops on the grill and cook for about 6 minutes until bacon is crispy and the scallops are firm. Watch for flare ups and turn them often. Serve immediately.

PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE

Steps:

• in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
• mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
• serve scallops and sauce immediately.

ASIAN GINGER SCALLOP STIR-FRY

Steps:

• Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
• Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
• Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
• Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
• Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
• Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
• Add the soy sauce and mix thoroughly with all the other ingredients.
• Season to taste with freshly ground black pepper.
• Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
• Serve immediately with steamed white rice.

ASIAN STYLE STEAMED SCALLOPS

Steps:

• Cook rice in large pot of boiling water, until tender and drain.
• Slice ginger into thin slices, then cut slices into thin strips.
• Place scallops, in a single layer bamboo steamer, top with ginger, lemon grass and onion.
• Cover and steam for about 5 Min's until tender or cooked as desired.
• Divide scallops among plates and top with combined remaining ingredients and serve with the Jasmine rice.

ASIAN-STYLE GRILLED SWEET AND SOUR SCALLOPS

Steps:

• In a bowl stir together the rice wine with 1 tablespoon fresh ginger, then pour the mixture into a ziploc resealable plastic bag, add in the scallops seal bag then turn to coat with the mixture.
• Chill scallops for 35 minutes (no longer than stated time or the rice wine will start to "cook" the scallops!).
• Meanwhile soak 6 (12-inch) wooden skewers in cold water for 30 minutes minimum.
• In a saucepan combine the brown sugar, ketchup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic and red pepper flakes (if using) bring to a boil over medium heat, stirring constantly, boil for 1 minute; set aside.
• Remove scallops and discard the marinade.
• Thread scallops leaving about 1/2-inch apart onto the soaked wooden skewers.
• Grill over medium heat for 2-3 minutes on each side (time will vary depending on the size of your scallops).
• Brush scallops with the prepared brown sugar sauce, then serve immediately with remaining sauce.
• Serve with cooked rice and chopped green onions.